Bread & Butter: Something's brewing in Novato -- Beltane Brewing

Last year we wrote about the first public offering of local homebrewer Alan Atha and his aspirations to start a microbrewery with a tasting room. On Dec. 15, Atha's dream was realized with the grand opening of Beltane Brewing in Novato's Bel Marin Keys.

Beltane Brewing's small tasting room features reclaimed redwood furniture that will sit about 12 — more if the crowd is more neighborly, he says.

"The vision of the place is all camaraderie, no TVs," Atha says. And his brew is "mostly Belgian-style and West Coast kinds of beer."

The tasting room is serving eight Beltane brews with a guest brew that will rotate. Prices range from $3.75 to $6 for a half-pint. Four-ounce pour tasting boards are available for $8 for four pours and $15 for eight.

Initial hours are Monday through Thursday 3-9 p.m., Friday 2-10 p.m., Saturday 1-10 p.m. and Sunday 3-8 p.m. Hours will be adjusted in the future in tune with community demand.

Copita Tequileria y Comida in Sausalito is celebrating Las Posadas, the pilgrimage, in traditional Mexican style. There's a special menu each night through Dec. 24. On Dec. 21, it will feature California yellowtail zarandeado (coal-roasted guajillo and arbol-rubbed fish), grilled onions, Mexican rice, and fennel with a citrus and anise seed vinaigrette for $24.

Drop by on New Year's Day for a Hangover Brunch, from a civilized 10 a.m. to 4 p.m., for a choice of three brunch entrees, including chilaquiles divorciados — two fried eggs, salsa ranchera, roasted tomatillo salsa, house-made tortilla chips, sour cream and Zalazar Farms queso cotija ($15) with choice of the hair of dog, Micheladas, Mexican Beer Bloody Mary or Bloody Sangrias.

The Ahwahnee in Yosemite is again offering its popular Chefs' Holidays series, and Cowgirl Creamery's Peg Smith and Sue Conley will be participating. The 28th annual event, from Jan. 5 through 31, features a "Meet the Chefs" reception with three educational cooking demonstrations and tastings, a kitchen tour and five-course gala dinner prepared by the chefs and paired with four wines.

Point Reyes' Smith and Conley will be demonstrating for the Jan. 16 and 17 session along with chef Mark Estee of Campo in Reno. Tickets for the gala dinner are $199.

Wondering what to do with the kids ovr the winter break? Get them cooking with ITK Culinary's Holiday Break Cooking Camp.

The Culinary Dude, aka Scott Davis, will lead children 4 to 14 to cook in the style of their favorite cooking shows. They'll learn cooking techniques, prepare lunch from scratch each day learning kitchen and food safety, professional kitchen behavior, measuring and prep skills, and table etiquette along the way.

The camp is from 10 a.m. to 2 p.m. Dec. 26 through 28; cost is $225 or $85 for one session.